TAGLIATELLE with MUSHROOM ESCARGOT CREAM SAUCE

June 6, 2017

Every time I cook with snails I feel kind of fancy for some reason. I don’t know if it’s the French word ‘escargots’ but it sounds very exotic. It’s a surprisingly inexpensive addition to a meal as one little can is more than enough for two of us and because I added them to this very rich mushroom sauce ladled over buttery pasta it became a generous four servings.

They make the best tapas (my fave recipe here) and a tasty little vol au vent (recipe here)

Even without the addition of escargots the sauce would have been perfect on its own. The mushrooms added a wonderful meaty texture not too dissimilar to the texture of the snails. It’s was worth a repeat served over grilled polenta (recipe coming soon), or on its own scooped onto toasted baguette slices.